Chicken in Miso Marinade

4 boneless, skinless chicken thighs

3 tbsp non-GMO unpasteurized red miso

3 tbsp Mirren vinegar

1-2 tsp tamari or coconut aminos

2-3 large cloves garlic

2-3 tsp grated ginger

1/3 cup onions, chopped

Black pepper

4-8 cups steamed vegetables

4 cups cooked brown rice* (cooked ahead of time –even the day before, if needed)

Place the marinade ingredients in a bowl so that the chicken can sit in tight when covered with the marinade. Add the chicken thighs. Make sure each one is covered with the marinade. Place a piece of plastic wrap on top of the chicken, pressing it flat against the chicken. Another option is to use a plastic ziplock bag large enough to hold the chicken and marinade. Press out the air before zipping it. Let it marinate in the refrigerator for at least two hours (this can be left overnight in the refrigerator, if desired). Remove the chicken from the marinade and sauté or grill the chicken. If sautéing, add 1 tbsp olive oil to the pan with 1/2 cup chopped white onion. Cook the chicken about four – six minutes on each side. Water can be added to the pan if the chicken starts to stick or to prevent the onions from getting overcooked. Cut in half to check if they are cooked. While the chicken is cooking, steam your choice of vegetables and set aside. Once the chicken is cooked, remove from the pan and set aside. Add the rest of the marinade to the pan along with the brown rice and the vegetables and heat through. Remove the pan. Slice the chicken into strips. Serve with vegetables and rice.

Tip: The good bacteria and beneficial organisms in miso are lost when it is cooked. Fermenting soybeans, as has happened with miso, helps breakdown the protein and phytonutrients, making the nutrients more bioavailable and the beans more digestible. Even though the organisms are lost, the extra digestibility and increased availability of nutrients remains. If you want some of the benefit of the organisms, then do not add all the marinade to the frying pan when re-heating the rice and vegetables. Instead, add the rest of the marinade after the vegetables and rice have been removed from the heat.

To Cook Brown Rice: Rinse the brown rice and place in a pot in a ratio of 2 parts water to 1 part rice (such as 4 cups water to 2 cups rice). Some sea salt can be added as well. Bring to broil and lower to simmer. Cover with a lid and cook for 40 minutes. Remove for the heat and rinse the rice. Store an air tight container in the refrigerator until using (keeps for 2-3 days).

Tip: Add extra water to the pot when cooking the rice. Adding extra water prevents burning the rice. Normally, with a 2:1 ration of water to rice, the rice is done when all the water is absorbed but if the temperature is not just right when simmering for 40 minutes, the water can be all absorbed and the rice can burn. So adding an extra cup of water prevents it. The rice is done when it reaches the texture you like. The longer it cooks, the softer it gets. Rinsing after it is cooks prevents it from being sticky.